蒸好的包子有少量部位不發為什么？這個問題主要是因為我們揉面的時候沒有揉勻，導致面團里酵母分布不勻，再經過高溫蒸制，就會出現包子皮有些發的好，有些地方發的不好。所以天方包子加盟人員推薦其正確的解決辦法。

Why is there a small amount of missing parts in steamed buns? The main reason for this problem is that we did not knead the dough evenly, resulting in uneven distribution of yeast in the dough. After high-temperature steaming, some areas of the steamed bun skin may have good hair and some areas may not have good hair. So Tianfang Baozi franchise personnel recommend the correct solution.

就需要我們改變一下揉面方式，不要再用圓形揉面方式，改成揉成長條再把兩頭疊到中間，這樣反復揉制面團，直到面團表面光滑即可。二次揉面時也用同樣的方式，但不能揉制太久，把面團揉的緊致一點就可以了，如果發酵好的面團，揉制過長的話也會造成成品畸形。

We need to change the kneading method and stop using the circular kneading method. Instead, we need to knead the dough into long strips and fold the two ends in the middle. This way, we can knead the dough repeatedly until the surface is smooth. When kneading the dough again, the same method should be used, but it should not be kneaded for too long. Just knead the dough tightly. If the fermented dough is kneaded too long, it can also cause deformities in the finished product.

此外如果包子面發不起來的話，這是為什么?其實這個問題就比較常見了，相信很多朋友都遇到過吧，其實面不發逃不出兩個細節：

Moreover, if the steamed bun noodles cannot be made, why is this? In fact, this problem is quite common, and I believe many friends have encountered it before. In fact, there are two details that cannot be escaped without sending them directly:

一：酵母的量是不是放少了，酵母放的太少的話，發酵時間就隨之延長，這是一個漫長的等待過程。

1： Is the amount of yeast added too low? If there is too little yeast added, the fermentation time will be prolonged, which is a long waiting process.

二：有沒有忘記放酵母。

2： Have you forgotten to add yeast.

所以咱們發面的時候，要掌握好酵母的量，問題就迎刃而解了。（冬天和面比夏天和面加酵母的量要多2-3克，比如說夏天放5克，那么冬天就得放到8克）

So when we start, we need to control the amount of yeast, and the problem will be solved easily. (In winter, the amount of yeast added to dough is 2-3 grams more than in summer. For example, if 5 grams are added in summer, 8 grams must be added in winter.)

而對于蒸好的包子不蓬松問題，就要從和面這一步上找原因了，有一句話說得好，軟面餅子軟面包子硬面條。做包子的面團一定要軟，如果把面團和的太硬，酵母的能量有限，不能到達佳的蓬松效果，蒸好的包子摸上去硬硬的，稍微放一下就跟石頭似的。所以這個問題的解決辦法，就是調整加水的量即可。（每斤面粉230-250克水佳，實際運用中要根據面粉的吸水性做調整）。

And for the problem of steamed buns not being fluffy, it is necessary to find the reason from the step of mixing noodles. There is a saying that goes well: soft dough cakes, soft dough buns, hard noodles. The dough used to make steamed buns must be soft. If the dough is mixed too hard, the energy of the yeast is limited, and it cannot achieve the best fluffy effect. The steamed buns feel hard to the touch, and if left slightly, they will look like stones. So the solution to this problem is to adjust the amount of water added. (230-250 grams of water per kilogram of flour is recommended, and adjustments should be made based on the water absorption of the flour in practical use).

針對蒸包子做包子的一些問題，我們就講解到這里了，希望能夠給您好的幫助，更多事項就來我們網站http://www.hbjjs.com咨詢吧！

That's all we have to say about some issues related to steaming steamed buns and making them. We hope to provide you with some good help. For more information, please come to our website http://www.hbjjs.com Consult!